Slow Cooker Red Beans and Rice


Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). Today’s prompt: Fall Colors.

It may still be Summer but brace yourselves, y'all cuz the best season ever is just around the corner. Fall is the absolute best time of year. Oh ok, you need convincing?!
  1. It's not hot af like Summer and it's not cold and frigid like winter; it's just cool like Goldilocks.
  2. I'm not big into holidays but I love dressing up and I love eating. Fall gives us the easiest opportunities for doing both: Halloween and T-Gives. 
  3. L A Y E R S ! Everybody looks cute as hell when they're rocking the fall looks. Yeah I'm talking about you, sweaters, jeans, boots, flannels, scarfs, leggings, and cardigans.
  4. And can we talk about the fall foliage?! I love when all the leaves start turning red and brown and fall to the ground. Seeing those colors reminds me of how much I love Red Beans and Rice (whoa that was a streeeeetch).
This dish is smoky, spicy, and easy as hell to throw together on a busy fall day. It's flavored with creole seasoning and the “Holy Trinity” (onions, celery and bell pepper) and cooked in a crockpot so you can enjoy the football game, or finish raking up the leaves so the neighbor kids can jump in the pile.

I served my Red Beans and Rice with a Beyond Sausage link as a visual treat for the photo and a treat for my tastebuds. You can do it too! Or you can leave vegan sausage out of it. Totes up to you.

Slow Cooker Red Beans and Rice

1lb dried red beans
1 sweet onion, diced
6-7 garlic cloves, minced
1 bell pepper, chopped
3 celery stalks, diced
2 tsp cajun seasoning
1 tsp tabasco
1/2 tsp thyme
7 cup veggie broth
1 tsp liquid smoke

  1. Combine all ingredients in your slow cooker and set to low for 12-14 hours. 
  2. Serve over cooked rice. 


Other Fall Faves :

Yam Falafel Gyros with Pumpkin Hummus and Tzatziki

UP NEXT: Tomorrow is my son's 14th birthday and he's pretty pissed that the prompt is to make a spring salad. LOL

ICYMI,  we dove right into Summer with this cooling and extra fresh (not to mention absolutely gorgeous) Heirloom Tomato Salad with Vegan Feta and Basil Vinaigrette

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,
Amber

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